- Heat the olive oil in a large frying pan over a medium-high heat. Add the cherry tomatoes and cook for 5-6 minutes until blistered, softened and lightly charred.
- Reduce the heat to medium, add the garlic and cook for 1-2 minutes until fragrant. Stir in the tikka paste and cook for a further 1-2 minutes.
- Pour in the coconut milk and add the Merchant Gourmet Jumbo Chickpeas. Simmer gently until the sauce has reduced slightly, then stir through the spinach until just wilted. Season to taste.
- Meanwhile, combine the yoghurt, lime juice, cucumber, mint and coriander in a bowl. Season with a pinch of salt and stir well.
- Heat the Merchant Gourmet Pilau Rice according to the pack instructions.
- Divide the rice between bowls and spoon over the chickpea curry. Top with a generous dollop of mint raita, scatter with fresh coriander and nigella seeds, if using, and serve with mango chutney on the side.
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